23 on Hazel

Running a restaurant in Pretoria means navigating power cuts that can kill an evening service, sourcing meat that survives the daily commute from distribution hubs, and managing dining rooms where load shedding isn't just an inconvenience—it's a operational headache. 23 on Hazel operates within these realities, managing kitchen timing, temperature control, and guest comfort when the grid fails without warning. The coordination required behind the scenes includes backup power for cold storage, rescheduled prep work around load-shedding windows, and staff training for service continuity. What diners experience as a smooth meal represents careful management of variables most people never see.